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Food Establishment Inspection Report Pursuant to Title 25-A of the District of Columbia Municipal Regulations |
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OBSERVATIONS | 25 DCMR | CORRECTIVE ACTIONS |
10. - There is no supply of hand cleaning liquid, powder, or bar soap provided at the hand-washing sinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 3001.1 | Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf |
23. - Prepared food items kept in plastic containers stored in reach-in and walk-in coolers are not labeled with dates and contents.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) | 1007.1 | Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf |
40. - No hair restraints worn by food handlers, the PIC included. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 502.1 | Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints. |
43. - Utensils are stored in standing water at room temperature.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) | 810.1 | During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3. |
Item/Location | Temp | Item/Location | Temp | Item/Location | Temp | Item/Location | Temp |
Sauce (Steam Table) (Hot Holding) | 162.0F | Rice steamed (Steam Table) (Hot Holding) | 161.0F | Eggs (Open Display Refrigerator) (Cold Holding) | 40.0F | Caesar Salad (Open Display Refrigerator) (Cold Holding) | 41.0F |
Shrimp cooked (Hot Holding Unit) (Hot Holding) | 154.0F | Fried Rice (Steam Table) (Hot Holding) | 155.0F | Lettuce Greenleaf (Open Display Refrigerator) (Cold Holding) | 41.0F | Chicken Wings (Open Display Refrigerator) (Cold Holding) | 41.0F |
Brisket (Open Display Refrigerator) (Cold Holding) | 37.0F | Fish - Tilapia (Refrigerator - walk-in) (Cold Holding) | 38.0F | Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 41.0F | Greenleaf Lettuce (Open Display Refrigerator) (Cold Holding) | 40.0F |
Lettuce Greenleaf (Open Display Refrigerator) (Cold Holding) | 41.0F | Sauce (Steam Table) (Hot Holding) | 166.0F | Diced Tomatoes (Open Display Refrigerator) (Cold Holding) | 41.0F | Beef raw/ground (Open Display Refrigerator) (Cold Holding) | 38.0F |
Chicken raw (Open Display Refrigerator) (Cold Holding) | 37.0F | Chicken (Open Display Refrigerator) (Cold Holding) | 41.0F | (Refrigerator - walk-in) | 40.0F | (Refrigerator - reach-in) | 41.0F |
(Reach-in Refrigerator) | 41.0F | (Open Display Refrigerator) | 38.0F | Hot Water (Handwashing Sink - Service Line) | 107.0F | Hot Water (Handwashing Sink - kitchen) | 105.0F |
Hot Water (Handwashing Sink - Cook Line) | 111.0F | Hot Water (3-compartment sink) | 124.0F | ||||
Inspector Comments:
Correct items stated within 5-days and 14-days If any question, please feel free to contact the area supervisor at food.safety@dc.gov |
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MALLIKA OURSISINRI | 08/25/2022 |
Person-in-Charge (Signature) | (Print) | Date |
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ROSS J. GATERETSE | 624 | 08/25/2022 |
Inspector (Signature) | (Print) | Badge # | Date |
2023 |